Chickpea Curry Stew with Kale

Servings: 4

Ingredients

• 1 medium onion, finely chopped; 1 cup
• 1 Yukon gold potato, cut into 1/2-inch cubes; 1 cup
• 1 tablespoon curry powder
• 2 teaspoons garlic powder
• dash cayenne pepper
• 2 cups chopped kale, with stems
• 1 1/2 cups cooked chickpeas
• 1 cup unsweetened, unflavored plant-based milk
• 7.5 ounces diced tomatoes, undrained; 3/4 cup
• 2 tablespoons finely chopped cilantro
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1 1/2 cups cooked brown rice, warmed

Method

1. In a large saucepan combine the first five ingredients (through cayenne) and 1/4 cup water. Cook over medium 10 minutes, stirring occasionally. Add kale, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
2. Stir in cilantro, lemon juice, and salt. Serve stew over rice.

Adapted from Forks Over Knives